Recipe Tips:

You can use any combination of beans you like in quinoa chili, although we thought it was perfect with a mixture of kidney beans and black beans. One or the other would be good too.

We used canned tomato sauce, but tomato paste and-or fresh tomatoes would also work. We like the Amore brand that comes in a tube - we got tired of throwing out almost-full cans of tomato paste.

This chili recipe only takes about 1/2 hour to cook on the stove, or 5 - 6 hours in a crockpot or slow cooker. If you need to be away longer, a digital timer is handy & inexpensive. Then your chili can be ready to eat when you are.

Serve with fresh cilantro as garnish. Add a dollop of dairy or non-dairy sour cream if you like.

Recipe Comments:

I have found that unused portions of tomato sauce or tomato paste can be put into a small ziploc type plastic bag and tossed into the door of the freezer. I usually have a sharpie pen taped to a string on the frig door. I put the date on the plastic bag. This is the place I look first when I need a little bit of tomato paste. It lasts several months frozen. - Juanita F.

Hey, I just read over your quinoa chili recipe, and I am going to try it. I do want to suggest however, that fat-free Greek yogurt is a fantastic alternative to sour cream, and I have begun using it almost exclusively. I have a sister who is on a wheat-free, gluten-free, high alkaline diet, and a brother who is type 2 diabetic, and a heart patient. Quinoa is now the staple in the house! Thank you for your recipes! I will be visiting often! - Joan B.